1 lb. top round
3/4 c. low sodium teriyaki sauce
1/2 c. unsalted, skinless peanuts
20 sm. Chinese pea pods
1 c. bean sprouts, rinsed
1 med. Spanish onion
1 med. red pepper
1 med. green pepper
2 tbsp. peanut oil
1/2 tsp. cornstarch
White part of 4 green onion stalks for garnish, fluted

Trim fat from top round and cut into 2 inch pieces. In a bowl, place the top round strips and add the teriyaki sauce. Cover and marinate in refrigerator for at least 1 hour.

Cut red and green peppers in half, remove seeds and cut into 1/4 inch wide strips. Set aside. Cut onion into 1/4 inch slices. Break pieces apart and set aside. Rinse bean sprouts and set aside. Pull stems off Chinese pea pods and rinse. Set aside. Cut the green part off 4 green onions. Flute the white part and hold in ice water to be used as garnish.

Heat 1 tablespoon peanut oil in a large saute pan or wok. Remove beef strips from marinade and add to hot pan. Save the marinade. Cook until meat is brown. Do not over cook. Remove meat from pan. Add 1 tablespoon peanut oil to pan. When hot, add red and green pepper strips, onion and pea pods. Heat for 1 minute and add bean sprouts and peanuts. Heat another minute and add beef strips.

Using a wire whisk, add cornstarch to marinade and add mixture to the pan. Combine all ingredients and let sauce thicken. Enjoy by itself or over rice.